Puree of Brown Beans

Ingredients

• Wash i cup of brown beans
• i medium onion cut in pieces
• 2 carrots left whole
• 3 stalks celery
• 2 teaspoons salt
• il/2 tablespoons vegetable butter
• 8 cups water
• i outer slice from a loaf of stale bread
• i large tomato cut into quarters

Method

1. 1

   Boil beans with onion, carrots, celery, salt, and water until beans are done.

2. 2

   Add bread and tomato, boil for 15 minutes.

3. 3

   Mash through a colander, reheat, season, and serve with croutons and optional cream.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 72. The excerpt below is the record exactly as published.

PUREE OF BROWN BEANS Wash i cup of brown beans, add i medium onion cut in pieces, 2 carrots left whole, 3 stalks celery, 2 teaspoons salt, il/2 table- spoons vegetable butter, 8 cups water, and let boil continuously until the beans are well done. Add i outer slice from a loaf of stale bread, and i large tomato cut into quarters, and let continue to boil for 15 minutes. Add more hot water if necessary. Remove the carrots, and mash all the rest through a colander. Reheat, salt to taste, and serve with bread croutons. Add a little cream or canned milk if desired. PUREE OF LENTIL SOUP Prepare and cook the same as puree of brown beans, using \Y$ cups lentils in the place of i cup of brown beans. TOMATO OKRA WITH RICE }4 cup rice l/2 sweet bell pepper 2 cups sliced okra pods il/2 tablespoons vegetable butter

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